6 portobello mushrooms (3 to 4 inches in
diameter) about 12oz. total
1 cup finely chopped onion
1 clove garlic,minced
1 cup snipped fresh parsley
1/2 cup snipped fresh cilantro
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. each ground allspice, ground cinnamon and ground nutmeg
1 lb. ground lamb
1/3 cup crumbled feta cheese (optional)
6 3/4-inch-thick slices of french bread, toasted

Of course i omitted the cinnamon, cheese and bread!.

1. Preheat oven to 350F. Wash mushrooms;pat dry. Remove stems and chop (should have about 1/2 cup). Set mushroom caps aside. In bowl combine chopped stems, onion, garlic, parsley, cilantro, paprika, cumin, allspice, cinnamon, nutmeg and 1 teaspoon each of salt and black pepper; add lamb. Mix well with hands. Shape meat mixture into 6 patties about the same diameter as mushroom caps. Place 1 patty on each mushroom cap. Press patties lightly into caps. Place filled caps on unheated rack of a broiler pan.

2. Bake, uncovered, about 40 minutes or until an instant-read-thermometer inserted into sides of patties registers 160F. If desired, top with feta cheese during last 5 minutes of baking. Serve on baguette slices. Season with salt, if desired. Makes 6 servings.

I just love portobellos and lamb so this makes a great combination!. I think you could play around with spices to fit your blood type. I also have a portobello recipe from the old board and when i was still able to eat mozarella, i'll post it when i find it.